Food is just food until Grant Achatz, a chef in the field of molecular gastronomy, gets ahold of it. At his Chicago restaurant Alinea, Achatz takes the idea of a light dessert to new heights with an edible balloon filled with helium. The lighter-than-air confection is delivered to diners on a string of Granny Smith apple and the balloon itself appears to be some kind of sugar confection. Diners are invited to suck the helium from the balloon and sound thoroughly weird as a result, or they can pop the balloon with the included pin. It looks pretty great, but lord only knows I couldn’t afford it.